Welcome to Hawk’s Illustrated America, a monthly series following illustrator Hawk Krall’s journeys through the back roads of the U.S. in search of our country’s most obscure and delicious regional specialties.

Welcome to Hawk’s Illustrated America, a monthly series following illustrator Hawk Krall’s journeys through the back roads of the U.S. in search of our country’s most obscure and delicious regional specialties.

A lady from one of North Haven's long-established summer families gave me this recipe which she said came from a Swedish au pair called Lotta who fell in love either with the father or with the eldest son of the family with whom she was staying.

Whichever it was, father or son, it was ill-advised. Lotta was promptly shipped back to Sweden, leaving behind this elegant pie as a sweet memory. 16 easy casseroles at Saveur»

I'm not much of a pie-maker; I find the task of rolling out pie crust to be way beyond my level of competence. But this crust is so easy — and so delicious — that even a klutz like me can handle it.

For pie- and tart-making in Maine, we use only our own tiny, fragrant "wild" blueberries. (I put "wild" in quotation marks because they aren't really wild—rather they are a carefully managed resource that begins wild and ends up semi-cultivated.)

"Wild" blueberries are also available from Canada and possibly from Michigan; at your grocery store, you can find Wyman's frozen berries. I'm told you can make this with big commercial berries but I've never dared try.

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